1. Preheat oven to 350 degrees F. Boil the potatoes in water for about 10 minutes, until they are just becoming soft. Drain, allow to dry slightly, and put them in a baking dish along with the raw zucchini.
2. Take about 1/2 cup of the softest potatoes, and mash or blend in a separate bowl, adding enough water to make a creamy sauce.
3. Add dill, salt, pepper, and nutritional yeast, if using, to bring out the flavor of the dill. The sauce should taste salty at this point, since it is going on the vegetables. It will not taste salty after baking into the potatoes.
4. Pour the sauce over the vegetables, and stir to coat. Bake for 20-30 minutes, turning once to keep the vegetables moist, until the zucchini are soft.
This oven roasted potato recipe is one of those healthy vegan recipes that is excellent as a meal served over a bed of fresh or steamed greens, or as a side dish. Potatoes are most easily digested when eaten in a meal of non-starchy vegetables.
Source of recipe: To watch a free video of me making this oven roasted potato recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/creamy-dill-roasted-potatoes